Make ahead breakfast recipes

Chia PuddingThese recipes are quick to prepare and make enough servings for breakfast for a week for 1 person.

Oatmeal Bake
Oats provide a good dose of soluble fiber to help you stay regular and lower cholesterol levels.

  • 2 cups oats
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 cup berries (fresh or frozen)
  • ½ cup chopped nuts & seeds
  • 1 egg
  • 1 cup almond milk
  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Mix the dry ingredients in a bowl and add the berries.
  3. In another bowl, mix the egg,  almond milk and vanilla.
  4. Add the wet ingredients to the dry mix and then spread the mixture into a greased baking dish.
  5. Bake for 25-30 minutes until golden brown
  6. Serve with more berries and milk or on its own!
  7. Store in the fridge or make a big batch and freeze.

Chia seed pudding
Chia seeds are rich in fiber, omega-3 fats, protein, vitamins and minerals.

  • 1 cup of full-fat coconut milk
  • 1 cup of almond milk
  • 2/3 cup of chia seeds
  • 1 tbsp of maple syrup
  • 1 tsp of vanilla extract
  1. Place all the ingredients in a blender and blend on low speed until thick or blend on a higher speed for a smoother texture.
  2. Store in the fridge.
  3. Option to serve with fruit.
Quinoa For Breakfast

Quinoa For Breakfast

Quinoa is tasty, & versatile – very much like couscous but gluten free, higher in protein,  healthy fats and vitamins.  This quick and easy recipe is a yummy alternative to your typical hot cereal and will provide you with a more satisfy and nutritious start to the day.


This gluten-free, dairy free recipe can be made a day ahead.


1 cup quinoa

3 cups water

2 cups coconut milk

4 tbsp walnuts, toasted and roughly chopped

maple syrup or honey to sweeten, to your taste

2 tbsp grated or shredded coconut

2 tbsp chia seeds

2 tsp cinnamon


Rinse quinoa under cold water and drain. Bring water to the boil in a saucepan and add quinoa. Cook for about 15 minutes, until water is absorbed and grains are fluffy.

Cool, add coconut milk and refrigerate overnight. When ready to eat, reheat quinoa and coconut milk in a saucepan, stirring occasionally.

Add chopped banana and half the walnuts. Add maple syrup or honey and stir. When hot, pour into a serving bowl. Top with remaining walnuts, grated coconut and chia seeds, and sprinkle with cinnamon.

Serves 2.

Photo credit: Dayna McIsaac’s photostream via compfight